Miso – Butterscotch Rice Pudding Recipe
Recipe information
Make Miso – Butterscotch Rice Pudding in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Rice & Base
Sweeteners & Flavoring
Eggs & Thickening (optional for custardy finish)
Finishes & Garnish
Rice & Base
1. Rinse and cook rice
Rinse 1 cup short-grain rice under cold water until the water runs nearly clear to remove excess starch. Drain. Combine rinsed rice and 1.5 cups water in a small saucepan, bring to a boil over medium-high heat, then reduce to a very low simmer, cover, and cook 12–15 minutes until water is absorbed and rice is tender.
2. Simmer with milk
Add 3 cups whole milk and 1/2 cup heavy cream to the cooked rice. Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to prevent sticking. Reduce heat to low and simmer, stirring every few minutes, until the rice is creamy and tender, about 25–30 minutes. Keep an eye on it — the rice should be soft and the mixture thick but still spoonable.
Sweeteners & Flavoring
3. Make the miso-butterscotch base
While the rice simmers, in a small saucepan melt 3 tablespoons unsalted butter over medium heat. Add 3/4 cup light brown sugar and 2 tablespoons granulated sugar and stir until sugar dissolves and the mixture becomes glossy and slightly thickened, about 3–4 minutes. Remove from heat and whisk in 2 tablespoons white miso paste until smooth. Return briefly to low heat to incorporate if needed, then remove from heat.
4. Combine sugar mixture with rice
Stir the miso–butterscotch mixture into the simmering rice. Add 1 teaspoon vanilla extract and 1 teaspoon sea salt, stirring to combine. Continue to cook gently for another 3–5 minutes so flavors meld and the pudding thickens to desired consistency. Taste and adjust salt or miso (add up to 1 more teaspoon miso for deeper savory note) if needed.
Eggs & Thickening (optional)
5. Temper egg yolks (optional for a richer custard-like pudding)
If using yolks, whisk 2 large egg yolks in a small bowl. Temper the yolks by slowly whisking in 1/4 cup of the hot rice mixture until warm, then whisk the warmed yolk mixture back into the pot of rice. Continue cooking over very low heat, stirring constantly, for 2–3 minutes until the pudding thickens slightly. Do not boil once yolks are added or they may curdle.
Finishes & Garnish
6. Finish and cool
Remove the pot from heat. If the pudding is very thick, stir in up to 2 tablespoons extra milk or cream to loosen slightly — it will thicken as it cools. Spoon pudding into serving bowls. Let cool 10–15 minutes for warm servings, or chill covered in the refrigerator for at least 2 hours for cold pudding.
7. Serve with butterscotch & garnish
Before serving, drizzle about 1 tablespoon (adjust to taste) of butterscotch sauce per serving (total ~1/2 cup for the recipe) over each portion. Sprinkle toasted sesame seeds or chopped toasted almonds and a light pinch of flaky sea salt on top to accent the miso-butterscotch flavors. Serve warm or chilled.
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